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Claire's Mexican Rice

1 cup uncooked long-grain white rice
2 cups water
a few spoonfuls salsa, whatever heat you like (we use hot)
4 or 5 cilantro leaves

Note: I use a rice-cooker for this, but it can be made on the stove as well. If using a rice cooker: throw all the ingredients into the pot, cover with the lid, and turn on. When the cooker says it's done, it's done.

For stove-top: throw all the ingredients into the pot. Bring it to a boil. When it's boiling, turn it down to low heat, cover, and let it steam until the rice is tender, about 35-40 minutes or so. Check it once in a while, but don't stir it.

This serves two hungry people, or three not-quite-so-ravenous people.